Preheat oven to 400F.
Dice the white loaf, toss with a splash of olive oil and bake for 20 minutes (or until crispy and golden) on a parchment lined baking sheet.
Cook the wild rice covered, over low heat, for 30 minutes or until split and soft. Drain the water, rinse the rice and set aside.
In a large saute pan, over medium heat, cook the carrots, onion, celery, garlic, thyme and rosemary in olive oil with salt and pepper for 10-15 minutes. Set aside.
In a large bowl combine the toasted bread, sauteed veggies and herbs, cooked wild rice, fresh parsley and vegetable broth. Mix well and allow to sit for 15 minutes.
Preheat oven to 375F.
Pack the stuffing tightly into 18 cupcake molds and bake for 20-25 minutes. Allow to slightly cool and flip onto a cooling rack carefully.